I spent some time recently with a chef/owner who opened a new restaurant and was eager to show me his place and try his food. And, indeed, he had created a very cool place and the food was quite good. So good, in fact, that I went to the restaurant a short time later to revel in the energy and excitement of a new, hot restaurant. I found a place at the bar and tried to catch the eye of two bartenders. The place wasn't packed, but it was busy, so I was patient. One bartender apparently had ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.